Teriyaki turkey stuffed peppers are a fresh and healthy take on your favorite Asian food! Teriyaki flavored ground turkey with carrots and broccoli stuffed inside a pepper with quinoa and brown rice will be your new go-to when you’re craving Asian take out but want something healthier! This recipe is gluten and dairy free.
I’m never not craving Asian food, but most times want something a little more on the healthy side where I can control how much sauce goes on it, the salt, and add extra veggies to it! That’s where this recipe comes in!
Stuffed peppers with an Asian flare are the perfect weeknight meal that taste amazing for lunch the next day too! This recipe is gluten and dairy free and can be customized to work with a variety of dietary preferences and restrictions.
Chinese food (although delicious) tends to be high in sodium (hello all of that soy sauce) and sugar. To get that sticky sauce we all know and love they have to use sugar! In this recipe I opted for as low in sugar as possible and used honey for a touch of natural sweetness.
Another modification I made was to use coconut aminos instead of soy sauce. Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. I know what you’re thinking thought, does it taste like coconut? Nope! It has a milder, sweeter flavor compared to traditional soy sauce and doesn’t taste like coconut.
Ingredients for Teriyaki Turkey Stuffed Peppers
- lean ground turkey
- red, orange, yellow or green peppers
- soy sauce or coconut aminos
- carrots
- broccoli
- water chestnuts
- fresh ginger
- fresh garlic
- honey
- tapioca starch
- brown rice or quinoa
- salt and pepper
- water
- sesame seeds
- green onion
making this recipe fit your dietary preferences
The best part about this stuffed pepper recipe is you can also prepare and eat it in a variety of ways to fit a variety of diets like this:
- substitute the brown rice/quinoa for cauliflower rice for a low carb option
- cut up the peppers and add them in to sauté with the turkey, peppers and broccoli, them serve on brown rice/quinoa
- substitute ground chicken for turkey.
- add cauliflower florets, and pea pods for more fiber.
- eat ground turkey mixture in lettuce cups.
Teriyaki Turkey Stuffed Peppers
Ingredients
- Teriyaki Sauce
- 1/2 cup coconut aminos
- 1/4 cup water
- 2 tbsp. rice wine vinegar
- 1 tbsp. honey
- 2 tsp. garlic minced
- 1 tsp. ginger minced
- 1 tbsp. tapioca starch
- 2 tbsp. water
- Ground Turkey
- 1 tbsp. olive oil
- 2 tbsp. garlic minced
- 1 lb lean ground turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 1 tbsp. sesame seeds
- 2 green onions sliced
Instructions
- Cook brown rice or quinoa according to package directions.
- Stir coconut aminos, water, rice wine vinegar, honey, garlic and ginger in a small saucepan over medium heat.
- In a small bowl, whisk together 2 tablespoons warm water and arrowroot powder until it is completely dissolved.
- Heat sauce over medium high heat. Slowly whisk in arrow root starch mixture and simmer until thickened. Remove from heat and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant.
- Add turkey into the pan and cook until turkey is about half cooked. Add grated carrots, broccoli and water chestnuts plus any other veggies you wish and continue to cook until turkey is no longer pink.
- Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
- Wash and cut each pepper in half, removing the stems and seeds. Leave raw or heat in the oven at 350 degrees F on a baking sheet for 10 minutes to roast.
- Spoon turkey and veggies over peppers filled slightly with quinoa or brown rice, garnish with green onions, and sesame seeds and enjoy!
more asian inspired recipes you’re sure to love
- chicken lettuce wraps with cauliflower and carrots {GF & DF}
- beef and riced broccoli bowls {GF & DF}
more turkey and pepper recipes you’ll want to try too
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This tastes delicious!! Thank you for making this recipe, I can not wait to try your others! I had a small problem figuring out arrow root?.. was tapioca starch! We made it through and I give the recipe itself 5 stars!